Sweet Potato Biscuits in a cast iron skillet – Yes, please!
Thank you for visiting my blog, and welcome! If you are here because you watched me and Paula cooking together on her YouTube channel, I’m so glad you looked me up. We had so much fun, and that was a dream come true.
I hope you’ll try my sweet potato biscuit recipe from the episode below. They really are Some Kinda Good!
Paula Deen and Rebekah Faulk Lingenfelser, August 2023
Paula Deen and Rebekah exchange books at Paula’s Southern Baking book signing.
For more information on my book, head over to my website, RebekahLingenfelser.com/book. It’s available as an ebook and hardback, wherever books are sold.
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Some Kinda Good Sweet Potato Biscuits Ingredients:
– 1 cup mashed sweet potatoes (about 2 medium sweet potatoes) – 1/3 to 1/2 cup whole milk, as needed – 2 cups all-purpose flour, plus more for dusting – 3 tablespoons sugar – 1 tablespoon baking powder – 1 teaspoon of salt – 7 tablespoons of cold unsalted butter, cut into small bits, plus more for melting
Instructions: Preheat the oven to 450 degrees. In a small bowl, whisk together the sweet potatoes and a little milk at the time (you may not need it all, so start in small increments). In another bowl, combine dry ingredients: flour, sugar, baking powder, and salt. Using your hands, a pastry blender or fork, cut in butter until the flour mixture resembles crumbs. Add the sweet potato mixture just until combined, adding more milk if needed to moisten the dough. On a floured work surface, turn the dough out and knead lightly until the mixture comes together. Pat the dough into a half-inch thick round. Using a 2 1/2 inch biscuit cutter, cut the dough into biscuits, gently re-rolling the scraps to cut out more biscuits. Place the biscuits touching in a preheated cast iron skillet or baking sheet. Melt one tablespoon of butter in a small dish or measuring cup. Drizzle or brush the butter over the tops of each biscuit. Bake for 12 to 14 minutes until lightly golden brown. Serve with apple butter, softened honey butter, warm syrup, or honey.
Homemade Honey Butter
For the honey butter, mix equal parts softened, unsalted butter with local honey (about 2 tablespoons each), and add a pinch of kosher salt. Spread on warm biscuits and enjoy.
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Georgia native Rebekah Faulk Lingenfelser is a servesafe certified professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. She is currently writing her second book with Reedy Press: “Unique Eats and Eateries of Savannah,” set to debut in the Spring of 2024. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She attends Savannah Technical College’s Culinary Institute of Savannah and will graduate in December 2023. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.
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